Friday, August 14, 2009

I really like a corn relish. Its tasty on pork chops or our black bean burgers.Minnesota sweet corn is the flavor of summer to me so I love finding ways to preserve it to last all winter.In order to help you save the taste of summer corn through the winter I have a corn zipper to give away. This cute little smiling face will help you easily & neatly remove kernels from the cob. To enter leave a comment on this post. Please leave your email so I can contact you if you win. I'll pick a winner on Thursday, August 20th.

Ladle the hot relish into the hot jars leaving 1/2-inch head space. Clean the rims. Place the lids on top & hand screw on the neck bands. Process in boiling water for 15 minutes. Turn off the heat & let sit for 5 more minutes. Remove from the water without drying & let cool for 12 - 24 hours. The lids should all pull downward. If some do not they have not processed correctly & should either be refrigerated & used or reprocessed.

The corn relish brings up so many memories for me of my great aunt and great grandmother. My aunt still does tons of corn relish in the summer. I hadn't thought of that, but it would be great on a black bean burger!

That gadget rocks! Although I haven't made any in a while I love the fried corn my mom makes right off the cobb. Such a convenient way to get those kernels off!

OK, I keep making corn salads (maybe they're actually salsas or relishes..I don't actually know the difference) and use a big chef knife but can't quite seem to get all the kernels off nicely. And I have lots of room for fancy gadgets. Thanks for giving away this one.

I just started looking for corn recipes because it is getting to be prevalent here. Heck I just had to tweet my one buddy to see if he has any yet to steal and if not I know the farmer's market is starting to have some good stuff.

As usual keep canning recipes coming because we are definitely stealing them :-)

I love corn relish! I've been making the recipe from Helen Witty's Fancy Pantry for many years, but haven't in the past couple years because our local corn crop hasn't been that great. I'm now in the middle of corn land again, and have been wanting to make more. I might make this recipe as well!

We recently moved to a suburb of Atlanta. 2 weeks ago, when we were visiting family in Faribault and Northfield, I brought back 4 doz ears from Waterville to cut and freeze. GA corn has NOTHING on MN corn!Your corn relish looks yummy~

This looks delicious. I found your blog this year after joining HVF CSA and have enjoying making and eating many of the recipes you post on your site. My co-workers and I pretty much check it daily and always love the photos of the food. I've never heard of a corn zipper (I've always just used a knife) but this looks handy! And it's cute - bonus!

My daughter(11 yrs) was looking for a great corn relish recipe similar to the one her grandfather (81 yrs) was telling her about eating all the time going up. His Aunt who raised him canned everything. Great on a bolonga and butter sandwch he told her. She is starting to cook and wants to have her own utensils so when she leaves our home she'll have what she needs. The corn zipper would be such a great surprize. For her birthday in April we gave her a palm peeler, so she would not slice her fingers or anything else, and she said that was the best gift. Good thing our cucumbers are coming in quick.

I stumbled upon your site and the recipes you two are making look very, very good. I will have to try some when I return from Europe ( I am in Innsbruck, Austria at the moment. You should try Kase Spatzle if you have not had it yet!). I was also interested in the CSA boxes you use a lot. Unfurtunately the ones in the Los Angeles, Southern California area where I reside do not look as unique or as appetizing as I think yours are. Have you heard of a good Farm/Company for any CSA boxes in the Southern Ca area? I would really appreciate it, thanks! Patrick

I had a dream last week that my 2-year-old was stripping kernels using my 8-inch chef's knife. Yikes!! But he was making our favorite corn/tomatillo/avocado salsa, so I didn't stop him. :-) Love your blog! wildaboutmn@yahoo.com

Around here we have to share our corn with the deer, coons and bear. Our sweet corn is planted four rows deep along the edge of the field corn, up by my sister's woods--lots of it so that hopefully there will be enough for humans and animals alike. We're off now to pick some for canning. Your recipe looks like a good one. I will probably try it. I'd love to win a gadget, especially one that saves time on a big job.